Arancini Bocconcini

< back to recipes

Floridia Bocconcini, Fiore di latte, Ovolini and Pearls are natural cheeses made from fresh pasteurized cow’s milk. Made from Mozzarella (pasta filata) are available in various sizes depending on your preference. White in colour, semi-soft, rindless and unripened they are packed in tubs filled with brine. These bite-sized cheeses have a refreshingly delicate and creamy aroma with an elastic texture and consistency. Best consumed fresh, Italians enjoy drizzling with Extra Virgin Olive, as a centrepiece in salads or sliced on a pizza.

Buttery, mild and sweet
Creamy and semi-soft (brined)
Shop product
  • 1/3 cup olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup arborio rice
  • 1/3 cup dry white vermouth or white wine
  • Salt and pepper, to taste
  • 750ml chicken stock
  • ¾ cup frozen peas
  • ½ cup (50g) finely grated FLORIDIA CHEESE Parmesan
  • 2 tablespoons lemon juice
  • 200g tub FLORIDIA CHEESE Bocconcini, drained
  • 1/3 cup flour
  • 2 eggs, beaten
  • 2 cups panko or dried breadcrumbs
  • Oil, for deep frying
  • Finely grated FLORIDIA CHEESE Parmesan, extra, for serving
  1. Heat the oil in a wide, shallow pan and gently cook the onion for a few minutes before adding the garlic and cooking for a further minute. Add the rice and turn to coat with onion mixture and then add the vermouth and cook until most has been absorbed. Season and then gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender.
  2. Add the peas and cook for a minute or two and then remove from the heat. Stir through the Parmesan and lemon juice. Cool a little and then transfer to container, cover and chill until required.
  3. Divide the cold risotto into 8, shape each amount around a Bocconcini and then roll in flour. Dip each in egg, allowing excess to drip off, before coating in crumbs.
  4. Deep fry the Arancini in batches, for 7-10 minutes each or until cooked and golden. Drain on paper towel, keeping warm in oven while remainder are cooked, and then serve immediately with a little extra grated Parmesan.

Note: These Arancini have not one but two great Floridia cheeses in them and they are so good to eat! Making the risotto the day before so it’s cold when you shape them is a good idea!

Makes 8 large Arancini

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

Good Friday- Closed
Easter Saturday open 8am to 1pm
Easter Sunday – Closed
Easter Monday – Closed

Factory outlet hours:

Mon to Fri 7.30am - 4.00pm
Sat Closed
Sun 8.00am - 1.00pm

Christmas Day: Closed
Boxing Day: Closed
New Years Day: Closed

Closed Sundays in the month of January

For all business and general enquiries:
+61 3 9464 2600
Privacy Policy - Copyright © 2024 Floridia Cheese Pty Ltd